Heat the olive oil in a wide pan over a medium high heat. Add the onion and saute for 8 minutes until starting to caramalise around the edges. Stir in the peppers and saute for 3 minutes then add the tomatoes and spring onions. Cook for a further 3 minutes then stir in the parsley and season with salt and pepper.
Create three holes in the sauce mixture and carefully crack in your eggs. Crumble the cheese around the sauce and egg whites. Sprinkle a pinch of cumin and pul biber over the egg yolks. Gently place the chunks of bread around the sauce.
Cook over a medium heat for 3-5 minutes until the egg whites are set but the yolks are still runny, turning the bread pieces once to soften and soak up the juices. Serve immediately with the reserved chopped parsley scattered over.